Gushtaba Recipe

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This article was last updated on April 16, 2022

Gushtaba RecipeGushtaba 

Kofta (Mix Together) :

250 gms minced mutton (keema)

1 tsp saunf (fennel) powder

1/2 tsp soonth

3/4 tsp salt

1/2 tsp jeera (cumin)

powder seeds of 1 moti illaichi

To Boil Koftas :

1″ dalchini (cinnamon)

1 tej patta (bay leaf)

2-3 lung (cloves)

1/2 tsp salt

For the Gravy :

2 tsp oil

2 tsp ghee

1 medium onion-sliced

1 cup curd – beaten well

1/2 saunf (fennel) powder

1/4 tsp sonth (dry ginger powder)

1/4 tsp garam masala

1/2 tsp dried poodina (mint)

seeds of 1 moti illaichi (big cardamom) & 2 green illaichi (cardamoms) powdered

Method :

Grind keema in the mixer to a fine paste.

Mix all ingredients under koftas well together. Shape into 4 large balls.

Heat 1 1/2 cups water in a small pan with salt, dalchini, tej patta and lung. When it boils add the koftas. Cook uncovered on medium heat for about 20 minutes or till tender/cooked. Overturn in between to cook all sides.

Heat oil in a kadhai. Add ghee and sliced onion. Fry till golden brown. Remove from fire. Remove onions from oil. Cool and grind to a fine paste with a little water. Keep brown onion paste aside.

In the same oil add well beeaten curd, saunf, sonth , garam masala, mint and illaichi powder. Keep on low heat. Stir till it boils.

Add onion paste. Mix well for a minute.

Add cooked koftas/gushtabas along with any water that is remaining after boiling the koftas. Cover and simmer for 15-20 minutes.

Serve granished with fresh mint leaves

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